Slow Cooker Beef Stroganoff

Slow cooker beef stroganoff is one of the best crock pot recipes I have ever made! This homemade creamy stroganoff is a fill-you-up, classic comfort food dinner, no canned soup required.

We’re kicking it old school with Slow Cooker Beef Stroganoff from scratch. This recipe is notable both for what it does offer—all the creamy, cozy flavor of the classic recipe, lightened up with a few healthy ingredient swaps and made easier in the crock pot—as well as for what it doesn’t. This crock pot beef stroganoff is made without canned soup, please and thank you!

a plate of slow cooker beef stroganoff

I grew up eating my Grandma Dorothy’s classic beef stroganoff, so this homey dish has a special place in my heart. She often made it for my sisters and me when we went over to visit her after church, so cooking and eating this dish reminds me of her in a special way.

If you’ve never had beef stroganoff, it’s a rich, creamy beef and mushroom sauce served over noodles. It’s the sort of no-frills family recipe that warms and reassures in that special way that I remember only grandma could—simply, unconditionally, and where food is involved, deliciously.

slow cooker full of creamy beef stroganoff

How Do I Make Beef Stroganoff?

This is an easy beef stroganoff recipe, especially since the slow cooker does the cooking. Here’s everything you need to know to make creamy, tender traditional beef stroganoff, crockpot-style!

What is the Best Cut of Meat for Beef Stroganoff?

There are a few ways to make Slow Cooker Beef Stroganoff. The biggest differentiator is the type of meat you choose. When you make it, you can use:

  • sliced beef (typically sirloin)
  • ground beef
  • meatballs

My grandma always used sliced beef in her stroganoff, so that’s what you’ll find here, but if you prefer to make slow cooker ground beef stroganoff, I have a few suggestions for you in the recipe notes.

If you are looking for a stove top stroganoff recipe (or are just in a hurry and don’t have time to wait on the slow cooker), you can check out this 30-minute Chicken Stroganoff. The same recipe also works well with ground beef.

What is Stroganoff Sauce Made Of?

In the version of the recipe that appears in the classic Russian cookbook A Gift to Young Housewives, the beef stroganoff sauce is made with lightly floured beef cubes, bouillon, and mustard, then finished with sour cream. No mushrooms, no onions.

In the versions of beef stroganoff you’ll find most often in the United States (and on my Grandma’s table), the beef stroganoff sauce also includes onions and mushrooms. Some recipes call for white wine (this one does not, though you can add it if you like) and others even use cream cheese.

Another branch on the beef stroganoff family tree is beef stroganoff with cream of mushroom soup. Do not go here. Beef stroganoff from scratch is easy to make; no need to rely on processed ingredients.

What Herbs are Used in Beef Stroganoff?

Let’s be real: beef stroganoff is not a looker. That said, you can certainly add a pop of color and an extra layer of deliciousness by finishing it with fresh herbs.

  • Thyme is my favorite herb to add to beef stroganoff and what you see pictured here.
  • Parsley is another tasty choice.
  • Dill, while not traditional, is another herb I really enjoy with beef stroganoff. While I don’t always have fresh dill on hand, I do have dried dillweed in my pantry, which is super yummy added to the beef stroganoff sauce.

More Ways to Cook Beef Stroganoff

  • If you are in a hurry, check out my recipe for Instant Pot Beef Stroganoff. It’s adapted from this slow cooker version but is ready in a fraction of the time.

How to Make a Healthy Beef Stroganoff Recipe

For this Slow Cooker Beef Stroganoff recipe, I stuck to my grandma’s recipe as inspiration, with a few departures to make it a healthier beef stroganoff.

  • I opted for a lean cut of beef: sirloin. Sirloin can still stand up to the long cooking time in the crock pot (and crock pot beef stroganoff = easy beef stroganoff) but is relatively lean compared to other cuts.

When the slow cooker stroganoff is finished, the beef is fall-apart tender, without being heavy or greasy. (For another fall-apart tender beef recipe, see this amazing Crock Pot Beef Stew!)

  • Instead of making the crockpot beef stroganoff with sour cream, I used plain Greek yogurt. It gives the stroganoff sauce the same richness I remember from my childhood, but Greek yogurt is higher in protein and lower in fat than sour cream.

crock pot full of healthy beef stroganoff, made with Greek yogurt instead of sour cream

  • Finally, while I kept the classic egg noodle shape, I used whole wheat egg noodles instead of regular, as they offer more fiber and protein. 

You really can serve this crock pot beef stroganoff with any shape of noodles you like, but egg noodles are classic. I’m also biased, as those are the noodles my grandma used in her beef stroganoff, and grandma knows best.

healthy beef stroganoff on a dinner plate with a fork next to it

Speaking of grandma knowing best, here’s the most important tip about beef stroganoff she shared every single time we ate it:

Go back for seconds. ALWAYS.

More Comforting and Healthy Slow Cooker Recipes Like Crock Pot Beef Stroganoff

Tools to Make Slow Cooker Beef Stroganoff

Watch this Short Video to See How to Make this Easy Beef Stroganoff Recipe

a plate of slow cooker beef stroganoff
4.88 from 24 votes
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Slow Cooker Beef Stroganoff

Yield: 8 cups (4–6 servings)
Prep Time:
10 mins
Cook Time:
5 hrs
Total Time:
5 hrs 30 mins
The BEST recipe for Slow Cooker Beef Stroganoff from scratch! Healthy version without the canned soup. EASY, creamy crockpot recipe with steak, mushrooms, and Greek yogurt instead of sour cream.


  • 1 1/2 pounds boneless sirloin steak — cut into thin (1/2-inch-thick) 2-inchx1-inch strips
  • 1 teaspoon kosher salt
  • 1 teaspoon dried dillweed
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 16 ounces cremini — baby bella mushrooms, sliced
  • 1 1/2 cups low-sodium beef broth — divided
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 cup cornstarch
  • 1 cup plain whole milk Greek yogurt — do not use nonfat or it will curdle
  • 8 ounces whole wheat egg noodles — penne, rotini, or similar noodles work well also
  • Fresh parsley or thyme — optional for serving


  1. Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
  2. Add the mushrooms, 1 cup beef broth, Worcestershire, and Dijon. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)

  3. Stir the cornstarch together with the remaining 1/2 cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
  4. While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top. Serve immediately, topped with fresh thyme or parsley as desired.

Recipe Notes

  • Store leftovers in the refrigerator for up to 2 days. For longer storage (up to 4 days) store the stroganoff sauce and pasta separately.
  • To make with ground beef instead of sirloin: In a large skillet over medium, heat 1 tablespoon oil. Add the ground beef and sprinkle with the seasonings. Cook, breaking apart the ground beef and stirring to evenly incorporate the spices, until cooked through. Drain off any excess grease and discard. Transfer the ground beef to the crock pot and proceed with step 2.
  • To make on the stovetop: Toss the steak strips and seasonings together in a large bowl. Heat 1 tablespoon oil in a large, deep skillet or Dutch oven over medium-high heat. Add the steak strips in a single layer and cook until brown on both sides. (Do this in multiple batches if all your steak strips can't fit.) Remove to a plate and set aside. Add another tablespoon oil to the same skillet and add the mushrooms. Cook for a 3 to 5 minutes, or until browned. Add the steak back to the skillet along with 1 cup beef broth, Worcestershire, and Dijon. Cover, reduce the heat to medium low, and simmer for 10 to 15 minutes. (Prepare your noodles while the stroganoff is cooking.) Stir together the cornstarch and remaining 1/2 cup broth to create a slurry and add to the skillet. Stir and let cook until thickened, and then stir in the Greek yogurt. Heat through and serve over prepared noodles.
Course: Main Course
Cuisine: American
Keyword: Healthy Beef Stroganoff Recipe, Homemade Beef Stroganoff, Slow Cooker Beef Stroganoff

Nutrition Information

Amount per serving (1 (of 6), about 1 1/2 cups) — Calories: 431, Fat: 15g, Saturated Fat: 6g, Cholesterol: 83mg, Sodium: 390mg, Carbohydrates: 39g, Fiber: 1g, Sugar: 4g, Protein: 34g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. This sounds and looks delicious! It brings back memories of my mother making this for company (usually 12 guests) and how labor intensive this dish is. Too bad she didn’t have  a large crock pot to help her out. Her efforts were totally worth it; I can still remember how great her beef stroganoff was. I never thought of putting it in a crockpot – brilliant! I’m looking forward to making this, now that you’ve made the whole process easier! Thanks for another great recipe, Erin!

  2. This recipe sounds great. I’m dairy-free and wondering if dairy-free yogurt might work instead of the Greek. Thanks.

    • Hi Dian! I’ve never tried but as long as it melts nicely when combined with hot ingredients, I think that would be a fine swap! Be sure it has some fat in it to help keep it from curdling.

  3. hey girl- this looks amazing! Y’all have a great weekend!

  4. Want to know a fun fact? If you’re not paying attention and add 1 tablespoon of dill weed instead of 1 teaspoonful, it’ll taste like pickle stroganoff…lol needless to say, I’ll need to give this a second try. I was so disappointed! The meat was so tender and it looked absolutely delicious, just tasted way too pickly :)

  5. Beef stroganoff is one of my favorite meals. I usually make mine with sour cream, but I love the greek yogurt idea. I’ll have to give that a shot next time :-)

  6. This turned out perfect! I accidentally bought nonfat yoghurt, but luckily I had sour cream on hand subbed that. (Thank you for the disclaimer about the curdling!) I don’t care for condensed soups, so this was perfect. Thanks for the easy, flavorful and delicious recipe!

  7. Thank you once again for delivering the perfect recipe! This satisfied my comfort food craving but was also EASY to make for a crowd of visitors in advance. I was all stressed about having family staying with us for a couple of days, and this made feeding them a cinch. I literally could not believe how easy and delicious it was. Definitely a keeper!

    • YAY!!! Laurel, I am so glad this hit the spot for all of you and am honored you made it to share with guests. Thanks for trying it and for taking time to leave this wonderful review! It turly means a lot.

  8. I just want to point out that this recipe is listed in the gluten free, but the noodles are not.

    • Hi Barbara, the noodles can be swapped for gluten-free ones! Just keep in mind that they may take less time to cook than what’s listed for the whole wheat noodles.

  9. I know I’ve rated this before, but it’s so yummy it deserves a second review. Thanks again for this delicious recipe. It needs no modifications whatsoever. Excellent recipe!

  10. So for the sirloin strips in the crock pot you don’t have to brown them beforehand?

  11. Nicole Vaillancourt Reply

    We love your recipes. They are healthy, simple to make and tasty. Good formula. About this recipe, I wonder why I had so much sauce left. Should the recipe reads 1 cup of bouillon instead of 1 1/2 cups. What do you think? Many thanks.

    • Hi Nicole, the recipe is correct as written. If you find it too saucy, you could experiment with reducing it, but this is the way I’ve tested it and it’s worked well for other readers, so I can’t say 100% that it would come out the same with that change. Thank you so much for the kind words about my recipes!

  12. I was looking for a “different” strognaoff recipe, as I always make my own recipe. There are all about the same, except this one had dill weed in it. So…..I am making it right now…..still wondering about the dill in stroganoff, but I am willing to give it a go. If I hate it, I’ll let you know about it. LOL

  13. Hello! Does the nutritional information include the noodles? Thank you! 

  14. What would you think about making this with chicken instead of beef? How would that change the cooking time for the meat? I’m fine with beef broth and the rest of the recipe, I just can’t digest the meat very well anymore. I totally miss having stroganoff, was thinking this might be a good substitute.

  15. So nice to have yummy crock pot recipes – having 6 month old twins doesn’t leave one with much spare time!
    I used sour cream (I always have some on hand) and venison instead of beef. The meat turned out very tender and tasty! The only thing with this recipe is that I thought maybe the dill was a little much. I’d probably use 1/2 tsp. next time. Other than that, my hubby liked it. And anything he likes is a keeper. ;-)

    • Nicole, I am SO happy this was a hit with your whole family. And half the amount of dill is fine! I’m glad you’ll be able to adjust it to be just right for you. Thanks for sharing this review!

  16. Hi there, does the nutritional info include the pasta or is this the meat alone?

    Also if I brown the meat before placing in slow cooker, when should I add the powdered herbs – (am thinking on top of meat once placed in the slow cooker)?

    Love the healthy spin on this recipe, can’t wait to make this w/end. Thank you :)

    • Hi Skye! It includes both the pasta and the meat. And your plan for the herbs sounds great. I hope you enjoy the recipe!

      • Awesome, thanks so much! What would the nutritional info be for the meat alone please?

        I will leave an official review once made this delicious looking dish – how exciting for my belly! Cheers :)

        • Skye, I’m afraid I can’t provide individual modified nutritional recipe requests, but you can calc the recipe anyway you like at It’s totally free!

  17. Jade Violet Cameron Reply

    Such a good winter warmer!! I doubled this to make enough lunches for my partner and me.

    How would it go freezing this with out the noodles?

    • Jade, I think it would freeze just fine! Make sure to cool it completely, then thaw overnight in the fridge. I am so glad you enjoyed it!

  18. Amazing! We followed the recipe exactly and it came out delicious. Definitely had seconds.

  19. Kathryn Marinakis Reply

    I’ve used this recipe multiple times. Stroganoff is my husbands favorite food and he says this is better every time we have it. The whole family loves it, from the husband to our one year old. It’s a staple in our house. The only change I’ve made is using beef stew meat, just bc it tends to be cheaper and it breaks down so nicely. Also, I’ve made substitutions as I run out of ingredients, such as using soy sauce in the place of Worcestershire and it’s still been great. 

  20. I just made this today for my husband and I and it was sure tasty! We devoured everything on our plates and can’t wait to have leftovers tomorrow night! Thank you for this recipe!

  21. Just made this today. I have a Hamilton Beach slow cooker and used beef stew chunks from Sam’s Club. Cooked it on low for 5 hours (it was the perfect tenderness – I don’t like super stringy mushy meat). I ended up using Icelandic whole milk yogurt because I couldn’t find full fat Greek yogurt at the store. Served over medium width egg noodles. I followed directions and measurements exactly as written. I thought this was a little “dill-y” and would probably use half the amount next time to cut back on the sour bite. This is a very good dish that is super easy to make though. This will go on rotation when it starts to get really cold again. Thanks for sharing!

  22. This was excellent as is! Been looking for an easy slow cooker beef stroganoff recipe that tastes great and this is it! (Even tried and America’s Test Kitchen recipe that wasn’t as good as this. Sorry ATK) Will make again and again.

    • WOW Saulte! This is just the best praise I could ask for (I love ATK!). I can’t say enough how happy I am you enjoyed it. Thanks for taking time to leave this review too!

  23. I have made this so many times that I decided it was time to leave a comment!! Everyone in my house loves it…my kids usually have it over noodles and my husband and I like to have it over cauliflower rice. I always prep the night before and refrigerate until morning. Then I can just start the slow cooker when we leave and we have this amazing dinner waiting for us when we get home!  Thanks for the fantastic recipe!!

  24. Absolutely delicious.

  25. Made this for dinner tonight…both my little girls had 2 helpings! Thank you for the great recipe:)

  26. This recipe looks awesome. I would like to make it for my bookclub. How may does this recipe serve?


  27. You mentioned onions but not in your recipe? In Crock-Pot now, with yellow onion! I’ll let you know!!

    • Hi Jim, yes, I mention onions because they’re common in other recipes, but I used onion powder here. I’d love to know how yours turns out!

  28. Oh my God! I did use diced onions and I thought this was the best beef stroganoff ever! Thank you! I have in the past used my Mom’s recipe but as far as ease, this is the BOMB!!

  29. I made this with stew beef and no onion , used sour cream, and it was delicious. We serve over wide egg noodles. Superior to other recipes using wine and flouring and browning meat. It was even better the next day!

  30. Delicious and creamy! I made with mash and so reduced the beef stock by half a cup. Added a teaspoon of paprika and some porcini mushroom powder I had to hand. Amazing!

  31.  Hello, Erin. I would like to use filet strips but am concerned they might disintegrate during a long slow cook. Any advice? Thank you. John

    • Hi John! I’ve only tested this recipe with sirloin, but if you’re concerned about the meat disintegrating you could check it for doneness earlier. If you decide to give it a try, I’d love to hear how it goes.

  32. Thank you, Erin. I gave the filet strips 3 hours on low but they were overcooked. Tasted great though, but like we do over this side, I piled in a spoon of paprika. Next time round I’ll use sirloin, as in your much-lauded recipe.

  33. Thanks for this great recipe, the most delicious smell to come home to after work. Absolutely delicious. 

  34. Curious if 2% Greek yogurt would work here vs. full fat? Thanks!

    • Hi Rachel, I haven’t tested the recipe that way, but I think it could work. (The main thing is to not use nonfat.) I hope you enjoy!

  35. My yogurt curdled 🙁  used while milk/full fat too, I’m not sure what went wrong! I’ll try sour cream instead next time. And I agree with a lot of the comments about doing 1/2 tsp of dill. 

  36. This tasted awesome. I guess I need to double the amount next time, my slowcooker can hold 6 liter, and this recipee did not fill it up to the halfway point, this made the meat a bit overcooked after 3 hours on high. Any reason why I can not switch the meat out with pork? beef is very expensive here.

    • Hi Thomas, I have not tested the recipe with pork, but you could experiment if you’d like. I’m so glad you enjoyed the recipe!

  37. Hi, Erin! I made this for my husband last night as a belated Valentine’s dinner, and used sour cream because he didn’t know how to find Greek yogurt in the store. Hee hee.

    What a treat to make it this way instead of the old-fashioned, fat splattering of my go-to recipe! I could not get over how tender the meat was, and we devoured it! Though my husband went back for seconds, we still have a nice sized bowl to enjoy again this evening.

    Making a nice meal for my husband is one of my great pleasures. To see him love it is such a joy. Thank you so much for such a delicious dish! I look forward to all your recipes in my inbox, and save them in two places every time! The examples, substitutions, and information you give make me want to try them. Thank you for all your hard work that makes the rest of us look good! You’re a doll!

  38. I was looking for a recipe that didn’t use canned soup. So glad I tried this one. I used London Broil, everything else
    as called for, came out delish. This will be my go to recipe in the future. Thanks so much for sharing.

  39. Jennifer Krukar Reply

    I was on the hunt for the perfect beef stroganoff recipe for my book club on Sunday. I was attracted to this one because it seemed truly home-made.  OMGoodness, it was a HUGE HIT!! Rich fabulous flavor without the traditional cream soup. Followed to a tee, and turned out perfectly. I especially liked the switch up by using Greek yogurt instead of sour cream. Thank you for sharing this Erin! Love, love, love!

  40. If using ground beef, and cooking it as directed before adding to crockpot, do you still need to cook for 5-7 hours as step 2 suggests?

  41. Christi McQuaker Reply

    Hope to make this on the weekend for 14 people. How many does it serve? Thinking I will have to double it. And can I serve it on top of the egg noodles instead of mixing them together?
    Can’t wait to try it. 

    • Hi Christi! The recipe makes about 8 cups, so I’d suggest slightly more than doubling the recipe to feed 14, unless you have plenty of other food and think people will be taking small portions. (Note that with more in the slow cooker, it may take a little longer.) And yes, you can serve it on top of egg noodles—check out step 4 of the instructions for that option!

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